I have several Bibles. I also have several Crockpot cookbooks. So when I was in one of my favorite country stores and saw The Southern Slow Cooker Bible I knew I had to have it! It has been one of my most favorite cookbooks because everything I have tried has been easy, tasty, and the epitome of down-home cookin’. I particularly liked this recipe for Crockpot Wild Rice because it called for cherries and pecans…two of my favorite add-ins to salads. I knew I was going to like it so I bet you will too!
Crockpot Wild Rice
First, pour a cup of wild rice and a cup of brown rice into a slightly greased slow cooker. If you don’t have both rice options, using 2 cups of just one type is totally fine. Sometimes you can also find wild rice blends already mixed for you. I personally like to mix in brown rice to create a softer texture. Drizzle in 2 tablespoons of melted butter and mix all the rice together so that it is thoroughly coated.
Add a 32 ounce container of low sodium chicken broth and a chopped yellow onion. Then sprinkle in 1/4 teaspoon of garlic salt and 1/2 teaspoon of freshly ground black pepper. If you don’t already have a peppercorn grinder, I highly suggest investing in one. Fresh spices make all the difference in cooking. Cover the Crockpot and cook the rice on HIGH for 4 hours.
Once the Crockpot Wild Rice is done cooking, add in a cup of dried cherries. You can also use dried cranberries. I chose the cherries because they have a nice balance of tartness and sweetness. You will find both of these berries in the raisin section of your grocery store which is usually near the hot cereals and granola bars. Turn off the slow cooker and stir everything together. Let it rest for 15 minutes so that all the flavors can meld together.
When you are ready to serve the Crockpot Wild Rice, stir in a cup of toasted pecans and sprinkle the top with 2 tablespoons of freshly minced parsley.
This is such a warm and inviting dish. It is hearty enough to stand alone as an entree for a meatless meal, but it is also a great compliment to a piece of protein. It would be perfect on your Thanksgiving table as a vegetarian option. And you know what else? It would be amazing with a fried egg on top. One of those perfectly cooked eggs where the whites are crispy but the yolk is still runny? Oh mylanta! I can taste it now!
As if that weren’t enough, Crockpot wild rice is a great meal prep base as well. It pairs well with all vegetables and proteins and stays good in an airtight container in the fridge for several days. I like things that save me time!
If you love your Crockpot as much as I do, check out my extensive list of Crockpot Meals on my Recipe Index. My favorites are Healthy Crockpot Enchilada Quinoa, 5 Ingredient Crockpot Orange Chicken, and Crockpot Bolognese Sauce. Whatever you make for dinner tonight, I hope you enjoy it! Happy cooking y’all!
Crockpot Wild Rice with Cherries and Pecans
- 1 cup uncooked wild rice
- 1 cup uncooked brown rice
- 2 tablespoons melted butter
- 32 ounces low sodium chicken broth
- 1 chopped yellow onion
- 1/2 tsp freshly ground pepper
- 1/4 tsp garlic salt
- 1 cup dried cherries you can also substitute cranberries
- 1 cup chopped pecans
- 2 Tbsp chopped fresh parsley
- Lightly grease the slow cooker and pour in the rice.
- Drizzle the melted butter over the rice and toss until it is evenly coated.
- Pour in the broth, onions, pepper and salt.
- Cook on HIGH for 4 hours.
- When finished, stir in the cherries.
- Cover and allow to rest for 15 minutes.
- When ready to serve, stir in the pecans and top with the parsley.